 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | teaspoon | margarine (softened) | 1/2 | teaspoon | unsweetened apple-sauce | 1/3 | tablespoon | white sugar | 1/2 | tablespoon | brown sugar | 1/8 | teaspoon | vanilla extract/pure | 1/8 | teaspoon | cinnamon, ground | | teaspoon | cloves, ground | | teaspoon | nutmeg, ground | 1/8 | small | Egg, whole, raw, fresh | 3/4 | tablespoon | wheat flour, wholewheat | 1/8 | teaspoon | baking soda | 1/2 | tablespoon | dry, rolled oats | 1/2 | teaspoon | wheat germ | 1/8 | cup, whole | cranberries, dried | 1/8 | oz (20 halves) | pecans, toasted | 1/8 | tablespoon | dark chocolate chips |
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Steps
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Sequence
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Step
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| | 1 | preheat oven to 350
line baking sheet with parchment | | 2 | cream margarine, apple sauce and sugars together with spices | | 3 | add vanilla and then add eggs one at a time beating well in between. | | 4 | fold in one at a time the dry ingredients in order | | 5 | measure about a heaping Tbsp of dough onto cookie sheet and bake for 10 mins. cool on wire rack | | 6 | NOTE: because there is some fat in this cookie recipe it has a crisper bottom but still a cake like texture. this is a very versatile recipe as well, I have used trail-mix in place of everything and also you can use raisin in place of the cranberries. for a crunchier cookie, omit the apple sauce and replace it with fat (ie butter or margarine.) |
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